Boiled fish salad recipes. Boiled fish salad with potatoes and pickled cucumbers

Ingredients:

• Fresh fish (any) - 0.5 kg.
• Eggs - 2-3 pcs.
• Potatoes - 3 pcs.
• Carrots - 1-2 pcs.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Pickled cucumbers - 3-4 pcs.
• Peas - 1/2 can.
• Green onions - 1 bunch.
• Mayonnaise.
• Salt pepper.

Preserving vitamins and microelements

For some reason, salad from boiled fish is rarely prepared, preferring salted, smoked or canned fish, which save time and have a rich taste. Meanwhile, boiled fish is no worse suited for salad; in addition, it retains more vitamins and microelements than with any other processing method. This way, even the simplest boiled fish salad will turn out tasty and healthy.

Despite heat treatment, when cooked, fish retains almost all the beneficial substances included in its composition. Omega-3 acids can be considered especially valuable for the body, as they can prolong youth and health, strengthen blood vessels and normalize heart function.

The benefits of fish for the brain, endocrine system, normal growth and development of the body are invaluable. A salad with boiled fish will serve as an excellent source of easily digestible protein and will satisfy hunger for a long time, so it should be included in the diet of everyone who is watching their figure or experiencing increased physical activity.

Salads are prepared from any boiled fish, but always fresh and preferably sea fish, so that there are a minimum of bones. These can be salmon (salmon, trout, pink salmon), cod (cod, pollock) fish species, as well as tuna, mackerel, horse mackerel, sturgeon, etc.

Recipes for delicious salads with boiled fish can contain a variety of ingredients: rice and potatoes, beans, cheese, eggs, fresh or boiled vegetables, olives, herbs and fruits. As a dressing, you can use both regular mayonnaise and all kinds of homemade sauces based on vegetable oils, vinegar or lemon juice, to which aromatic seasonings are necessarily added, for example, pepper, mustard, horseradish, garlic, etc.

For the holiday table, you can prepare puff or multi-component salads from boiled red fish, and for every day, simple and affordable snacks from pollock, mackerel, and saury are suitable.

Among the many recipes with photos, everyone can find a salad with boiled fish to suit their taste, and even an inexperienced cook can prepare it. Such dishes will help diversify your diet and improve your health, and your loved ones will definitely demand more!

Preparation

The most popular salads with boiled fish are prepared with potatoes. The latter is good because it goes well with absolutely any type of fish and is easily complemented with other vegetables. For the next salad, boiled red fish is best, although you can use any other fish (except hake) if you wish.

1. The fish should be boiled until tender, then cooled, bones and skin removed, and the fillet cut into cubes. When cooking, you can add spices to taste, which will make the fish more flavorful.
2. Separately, boil the potatoes and carrots in salted water. When cool, remove the skin and cut into cubes.
3. Boil hard-boiled eggs, cool under running water, peel and chop with a fork.
4. Finely chop the onion. Boiled fish salad is best made with regular or unsweetened purple onions; these varieties harmonize well with the fishy taste.
5. Peel the bell pepper from seeds and cut into short strips.
6. Cut the pickled cucumbers into cubes.
7. Chop green onions.
8. Combine all ingredients in a deep salad bowl, add salt to taste, sprinkle with ground pepper (it’s good to add white instead of black).
9. Add green peas to the prepared salad of boiled potatoes with fish, but there should be a little of it, otherwise the dish may turn out to be dry.

Options

A salad with boiled fish and potatoes can be either very simple or festive and sophisticated. For example, you can make a salad from boiled red fish (salmon, salmon) and shrimp.

1. To do this, you need to boil a whole fish with the addition of salt and spices to taste, then clean it of bones and skin, and separate the fillet into small pieces by hand.
2. Also boil the potatoes until tender, peel and cut into slices.
3. In the same way, cut tomatoes and sour apples, tear lettuce leaves with your hands.
4. Combine everything in a salad bowl, season with mayonnaise and place boiled shrimp on top, garnish with olives and dill sprigs.

This boiled fish salad can be supplemented with cucumber (fresh or pickled), and when serving on a festive table, additionally garnish with red caviar.

Many recipes for salads with boiled fish are complemented with aromatic spices. For example, you can make a salad of boiled fish with an egg and pickled onions, the marinade for which is prepared in a special way.

1. A couple of onions need to be finely chopped, put in a saucepan, pour boiling water, then add vinegar (2 tbsp), sugar (1 tsp) and salt to taste.
2. Add black pepper and 2-3 cloves there.
3. Place the saucepan on the fire, bring to a boil, then drain the onion in a colander and remove the cloves.
4. Boil fish and eggs, peel and chop.
5. Combine everything in a salad bowl, add chopped parsley, season with mayonnaise.

A simple and tasty salad can be prepared from boiled fish and cheese. To do this, finely chop any boiled fish, add chopped boiled eggs and onions, grated cheese. Season everything with mayonnaise or its mixture with sour cream, salt, mix, garnish with herbs and olives.

And lovers of savory dishes will love the Korean-style boiled fish and carrot salad. To do this, grate the boiled potatoes, place them on a plate and coat with mayonnaise. Place chopped fish fillet (cod) on top, a layer of Korean carrots on top, and at the very end - chopped eggs. Spread mayonnaise on top and sprinkle with grated cheese. Mayonnaise is best mixed with garlic.

Salad with boiled fish can be decorated as in the photo. Any greens, olives cut into rings, eggs, figures cut out from various vegetables, as well as all kinds of seafood are suitable for this.

Fish today is a valuable product on every person’s menu. It brings great benefits to the body, as it contains a large amount of useful substances and elements, so it is recommended to consume it at least once a week. Of course, in order to preserve all these substances in the product, you need to prepare it correctly. Boiled fish is best for consumption. And to make it pleasant to eat, the product can be added to various salads. Today we will talk about how to make a tasty and healthy salad from boiled fish.

Fish salad with tomatoes

Ingredients: two hundred grams of fish fillet, one tomato, one cucumber, one hundred grams of gherkins, one hundred grams of greens and lettuce, three boiled potatoes, one hundred grams of mayonnaise sauce, one spoon of vinegar.

Preparation

To prepare a salad from boiled fish, the recipe for which we are considering, you need to boil the fillet, cool it and cut it into small pieces. Cucumber and tomato are cut into slices quite thinly. In a bowl, mix chopped herbs and chopped products, season with vinegar and mayonnaise sauce. Lettuce leaves are placed in plates, a dish is placed on it and sprinkled with herbs, decorated with slices of fish or vegetables.

Boiled red fish salad

Ingredients: two hundred and fifty grams of salmon, one hundred and fifty grams of cheese, one apple, two hundred grams of canned corn, one lemon, one onion, five eggs, mayonnaise to taste.

Preparation

The fish is boiled, cooled and chopped. The eggs are hard-boiled and peeled, the yolks are separated from the whites and finely chopped, folding them separately. The onion is finely chopped, the juice is squeezed out of half a lemon, the cheese and peeled apple are grated. Sprinkle the apple with lemon juice.

Next, form a salad from boiled fish. To do this, put food in a bowl in layers in the following order: red fish, onions, mayonnaise, yolks, again a layer of mayonnaise, then apples, again mayonnaise, cheese, mayonnaise and corn. Then again grease with mayonnaise, lay in the whites and finish with a layer of mayonnaise. After this, the salad is decorated with canned corn and pieces of salmon. Before serving, cool the dish in the refrigerator for two hours.

This delicious boiled fish salad is quite high in calories. It's great for lunch or dinner, and can also be made for a special occasion. This dish has a sweetish taste, so it is liked not only by adults, but also by children.

Vegetable salad with boiled fish

Ingredients: one bunch of green onions, one pinch of ground black pepper, juice from one lemon, three hundred and fifty grams of boiled pike perch fillet, one sweet pepper.

Preparation

This boiled fish salad is easy to prepare. To do this, finely chop green onions and add vegetable oil, add pepper, lemon juice, salt and mix. This mass is left for twenty minutes to infuse. Tomatoes are scalded with boiling water, skinned and cut into small cubes. The fillet is cut into cubes. Cut the sweet pepper into strips, place them in a frying pan, add a small amount of water and simmer under a closed lid for four minutes, adding salt. Then it is cooled and combined with all the other prepared ingredients. Lettuce leaves are placed on a large dish, then vegetables and fish are placed on them, poured with dressing and decorated with a boiled egg. The salad is placed in a cold place for thirty minutes to infuse.

This light fish salad made from boiled fish is very popular among chefs, as pike perch is considered a delicacy. This dish can be served for breakfast or as a light snack for lunch.

Salad with rice and boiled fish

Ingredients: four hundred grams of fresh frozen fish, four hundred twenty-five grams of corn, one hundred grams of rice, one onion, salad mayonnaise to taste.

Preparation

First of all, the fish is defrosted naturally, cleaned, boiled in water or steamed. Rice is boiled in salted water, washed and placed in a bowl. Then corn, chopped onions, and fish cut into pieces are added to it. Then all the ingredients, together with mayonnaise, are carefully mixed, added with salt as desired and served on the table, having previously placed it on a large dish.

This boiled fish salad has a rich taste and brings great benefits to the body. In Japan, such dishes are included in the daily diet of every resident. And they eat fish in order to be smart and beautiful, healthy and young.

Fish and seaweed salad

Ingredients: three hundred grams of fish fillet (hake or pollock), three hundred grams of seaweed, two chicken eggs, three quail eggs, one onion, three tablespoons of mayonnaise, salt and spices to taste.

Preparation

Cut the onion into half rings, place it in a bowl and pour boiling water over it. Chicken eggs are boiled and cut into cubes. The fish is boiled until tender, the bones are removed and cut into pieces. Shred the seaweed, place it in a bowl, add eggs and fish, onions, salt and spices, mayonnaise and mix well. The finished dish is decorated with boiled quail eggs and served.

Salad "Maestro"

Ingredients: one medium-sized fish (saithe, cod, hake), four eggs, one hundred grams of dried mushrooms, two onions, one carrot, half a glass of walnuts, as well as vegetable oil, mayonnaise.

Preparation

The fish and eggs are boiled, the mushrooms are pre-soaked in water, then washed and boiled. The onion is cut into half rings, the carrots are grated. Mushrooms, onions, carrots are fried in vegetable oil. Eggs and fish are chopped and placed in a salad bowl, a fried mixture of vegetables and chopped nuts are added, salted, seasoned with mayonnaise and mixed well.

Royal salad

Ingredients: two carcasses of hake, cod or haddock, three hundred grams of champignons, three carrots, three onions, vegetable oil, mayonnaise.

Preparation

The fish is boiled and finely chopped. The champignons are boiled and then fried. The onion is cut into half rings, the carrots are grated and the whole thing is sautéed in oil until golden brown. Then all the ingredients are mixed, salted and seasoned with mayonnaise. The finished salad is placed on a dish, cooled and served.

Today we will tell you how to make a salad from boiled fish. This dish will perfectly diversify your table and will certainly please all guests with its delicate taste and fishy aroma.

Classic recipe for fish salad from boiled fish

• boiled white fish – 310 g;
• canned green peas – 225 g;
• pickled cucumber – 55 g;
• boiled chicken egg – 3 pcs.;
• onion – 45 g;
• sweet apple – 1 pc.;
• water – 105 ml;
• sugar – 5 g;
• balsamic vinegar – 1 teaspoon;
• fresh herbs - for decoration;
• spices;
• mayonnaise - for dressing.

We peel the onion, chop it into thin rings and put it in a bowl. Then pour boiling water, throw in granulated sugar and pour in vinegar. Mix the contents and marinate the onion for 30 minutes, and then drain the liquid. Separate the fish from the bones and disassemble the meat into small pieces. Peel the eggs and chop them into cubes. Grind the pickled cucumbers and apple in the same way. Now we combine all the prepared products in a bowl, add green peas, season with spices, season with mayonnaise and stir. Decorate the finished salad with herbs and cool before serving.

Boiled fish salad recipe

• fish – 205 g;
• fresh cucumber – 35 g;
• green onions – 415 g;
• potatoes – 75 g;
• green salad leaves – 20 g;
• egg (boiled) – 1 pc.;
• refined oil – 25 ml;
• fish broth – 55 ml;
• mayonnaise – 25 ml;
• radishes – 2 pcs.;
• spices.

We clean the fish, cut it, remove all the bones and put the meat in a pan. Pour in broth, salt and boil. We cook the potatoes separately “in their jackets”, peel them and cut them into slices. Peel the cucumber and chop into slices. We wash the lettuce leaves and onion feathers, shake them and finely chop them with a knife. Grind the cooled fish and mix with all the ingredients. Season with mayonnaise, mix and decorate the finished salad with boiled fish and potatoes with slices of radish and boiled egg.

Boiled fish salad with rice

• salmon – 215 g;
• boiled carrots – 95 g;
• boiled egg – 4 pcs.;
• rice – 55 g;
• salad onion – 1 pc.;
• mayonnaise.

We clean and chop the boiled carrots on a fine grater. Remove the shells from the eggs, cut them in half and grind the yolks and whites separately. Chop the salad onions with a knife. Boil the salmon, cool and remove the bones. Then place the meat in a bowl and mash thoroughly with a fork. Now lay out the salad in layers: boiled rice, fish mass, onion, carrots, egg white and grated yolk. Cover all layers with a small amount of mayonnaise and serve the salad with boiled red fish to the table.

Calories: Not specified
Cooking time: Not indicated

Fish salads are not as popular as I would like. Sometimes chicken or sausage wins this battle. But it's not that simple. The fish sometimes takes revenge and then it comes out victorious. Don't discount fish; perhaps you just don't know how to cook it. Meanwhile, fish salads are a hundred times healthier than with any sausage. And the taste is in no way inferior. Boiled fish salad, the recipe with photo of which I offer, is very tasty and nutritious. It’s somewhat reminiscent of it, only instead of sausage I put fish. Try it quickly - it’s very simple and also delicious!



Required Products:
- 200-300 grams of fresh frozen hake;
- 100 grams of potatoes;
- 100 grams of pickled cucumbers;
- 100 grams of carrots;
- ½ onion;
- one chicken egg;
- 100 grams of canned green peas;
- 180-200 grams of mayonnaise.

How to cook with photos step by step

I cut the pickled cucumbers into fairly small cubes for the salad. Since I will make the salad from boiled fish, and it does not have a bright, pronounced taste, sour products in the salad are very necessary.




I boil potatoes, carrots, and chicken eggs so that all these ingredients are ready and cooled in advance. I peel the boiled potatoes, cut off the skins and cut them into cubes.




I do the same with carrots, cut off the boiled peel, and then cut it into squares. Carrots will give the salad both a bright shade and a sweetish taste.






Chopped foods: chicken eggs, carrots, potatoes and cucumbers I put in a deep plate.




I add canned green peas, draining all the marinade from them.




I chop the fresh onion into small cubes. The salad needs a slight spiciness, which is simply not present in the fish.






I also add onions to the salad.




I boil the fish in advance. Just first I defrost it, wash it, and cook it for a short time, about 20 minutes. Then I cool the hake and separate the meat from the bones. I chop the meat a little so that there are no large pieces in the salad.




And the fish goes into the salad.




Now, as expected, I pour mayonnaise on the salad and begin to mix it.






I put the boiled fish salad on a dish using a culinary ring, give it a beautiful shape, and decorate it with boiled carrots.




I let the salad sit in the refrigerator for literally 20 minutes, and then I boldly serve it to the table to treat everyone. Bon Appetite!

Any holiday table would not be festive enough without fish salads. Seafood has always been considered a delicacy, even in those cities located near the banks of rivers, lakes and seas. The special taste of fish and the richness of variations with other ingredients made them exquisite. Today, even in order to treat visiting friends, you want to diversify the table with something unusual. All kinds of fish, methods of cooking and seasoning will replace the boring chicken or sausage. There are so many recipes that you just have to choose the direction: classic, festive or quick to prepare.

Classic fish salads

Among the many dishes, there are classic options that never tire of delighting guests at holiday tables. Moreover, each generation brings something new to recipes, as if maintaining and establishing the reputation of various dishes. Among salads with fish, there are also recipes, or at least names, that we have known since childhood. Probably everyone remembers grandma’s herring “under a fur coat” or the wonderful Mimosa salad. Let's look at ways to prepare classic fish salads:

Fish salad according to the traditions of Jewish cuisine

To prepare one serving of this salad you need:

• 200 g of fish (bream, ide, large perch or pike perch);
• half an egg;
• 10-15 g vegetable oil;
• 20 g 3% table vinegar"
• 1 tsp. Sahara;
• salt, ground black pepper, bay leaf and other spices to taste.

Cooking method:

1. Boil the fish in salted water with bay leaf until tender;
2. get rid of bones;
3. cut the separated meat into cubes;
4. boil an egg;
5. Mash the egg yolk with sugar, and cut the white into cubes;
6. combine the prepared ingredients;
7. add oil and vinegar;
8. season and stir gently.

Herring “under a fur coat”

To make this salad, purchase the following:

• 4 things. potatoes;
• one beet;
• 1-2 carrots to taste;
• 2 pcs. herring;
• two eggs;
• 100 g mayonnaise;
• greenery.

Preparation proceeds as follows:

1. boil vegetables and eggs;
2. grate boiled carrots, potatoes, beets and eggs on a coarse grater;
3. cut the herring fillet into pieces;
4. lay out potatoes in layers, then herring fillets, eggs, beets and carrots;
5. You can decorate the finished dish with herbs.

Mimosa salad"

The list of ingredients includes:

• 6 pcs. eggs;
• 3 onions;
• 100-150 g hard cheese;
• 250 g mayonnaise;
• 100 g frozen butter;
• 1 can of canned fish;
• Greens to taste.

Preparation will take you no more than an hour:

1. boil the eggs hard, finely grate and place on the plate in the first layer;
2. grate the cheese on a fine grater and place in a second layer;
3. for the third layer, pour in the canned fish, mash with a fork and remove large bones;
4. spread the last layer with 100-150 g of mayonnaise;
5. finely chop the onion, scald with boiling water (so that the onion loses its bitterness) and place it on a plate in the next layer;
6. grate butter into a dish using a coarse grater;
7. Finely grate three egg yolks on top;
8. spread the remaining mayonnaise;
9. Finely grate the remaining three yolks and mix with chopped herbs - cover the previous layers of salad.

Tip: It is better to compact each layer, except for mayonnaise, with a spatula or other devices convenient for this. After cooking, you need to let the salad soak in mayonnaise. This will take several hours.

Fish salad for a special occasion

Of course, we are used to seeing classic salads at every holiday. However, sometimes you want to surprise your guests with an unusual presentation of similar dishes. As for fish salads, it’s easy to get creative, because a lot of ingredients go well with fish, even wine.

Fish salad “Sauvignon”

For preparation you will need the following ingredients:

• 800 g fish fillet;
• 4 tomatoes;
• one zucchini;
• one onion;
• 10 black olives;
• 1 cup green peas;
• ½ cup lemon juice;
• 2 glasses of dry white wine “Sauvignon”;
• herbs, salt and pepper to taste.

Special attention can be paid to preparing the sauce (if you do not buy ready-made in the store):

• 1/3 cup olive oil;
• 1/3 cup white wine vinegar;
• 2 stalks of celery;
• salt and other seasonings to taste.

Recipe:

1. Boil fish in wine for 20-25 minutes;
2. cut the boiled fillet into small pieces and place in a salad bowl;
3. season the fish with lemon juice and spices;
4. chop vegetables and herbs, add to fish meat and mix;
5. Mix the ingredients for the sauce separately and pour the finished sauce into the salad;
6. Gently mix all the salad ingredients and place the dish in the refrigerator for an hour.

Salad "Acorn"

For this salad, prepare the following:

• one small cold smoked mackerel;
• 2 pcs. potatoes;
• 80-100 g of pickled mushrooms;
• one onion;
• 200 g hard cheese;
• two eggs;
• 8 pcs. green olives;
• 4 things. olives;
• parsley and mayonnaise to taste.

Cooking method:

Tip: First, prepare a fairly deep form in which to prepare the salad. It should be greased with sunflower oil and covered with cling film.

1. Finely grate the cheese and distribute over the entire mold (bottom and walls);
2. Place pickled mushrooms in the middle of the cheese layer;
3. chop the onion and place a layer on top of the mushrooms;
4. boil the eggs, grate them on a coarse grater, place them on a layer of onion and brush with mayonnaise;
5. select the mackerel fillet, cut it into pieces and place in the next layer;
6. boiled potatoes are applied last and smeared with mayonnaise;
7. Now let the dish soak for half an hour.

Does the resulting salad look anything like the picture? The secret is to turn the infused dish over to the other side onto a flat salad bowl and remove the film.

8. All that remains is to decorate the salad with olives and black olives.

Salad “Fox coat”

For this modern herring under a fur coat you will need:

• herring;
• 2 pcs. onions;
• 2 pcs. carrots and potatoes;
• 300 g pickled mushrooms;
• 2 tbsp. l. vegetable oil;
• mayonnaise.

Now start cooking:

1. Boil potatoes and carrots in their skins, after cooling, peel and coarsely grate separately;
2. finely chop the onion and fry in oil over medium heat for 2-3 minutes;
3. rinse the pickled mushrooms, chop (if they are large) and add to fry with the onions until golden brown;
4. separate herring fillets and cut into cubes;
5. arrange the layers in order: herring, onions with mushrooms, potatoes, carrots.

Tip: Each layer of salad is smeared with mayonnaise. The last layer of carrots is not completely covered with mayonnaise, but with careful strokes to resemble a fox fur coat.

Instant fish salads

Sometimes you want to serve so much to the table, but you don’t have time to prepare many different recipes. Instant salads help us out with this. Salads with fish occupy a special place. After all, this ingredient can be obtained ready-made in salted, smoked, canned and pickled form. But even if you decide to boil the fish, it won’t take much time. We present to your attention several recipes for quick-cooking fish salads.

Fish salad “15 minutes”

You will need for cooking:

• 150 g red fish;
• 3 pcs. potatoes;
• one tomato;
• 2 pcs. eggs;
• 80 g hard cheese;
• 1 clove of garlic;
• mayonnaise (to taste for soaking);
• salt, pepper, dry ground garlic and allspice to taste;
• leeks for decoration.

Cooking is carried out in five stages:

1. boil the potatoes, grate them, put them in a salad bowl and sprinkle with allspice;
2. Spread the first layer with mayonnaise and add diced tomato;
3. finely grate the cheese, chop the garlic and place in the next layer;
4. grease the second layer with mayonnaise;
5. cut the fish into thin strips and decorate the salad with it using leeks in the shape of a gladiolus.

Salad with red fish in 10 minutes

For this salad, prepare the following ingredients:

• 50 g lightly salted salmon;
• 30 g hard cheese;
• 1 PC. gherkins;
• 5 cherry tomatoes;
• 5-6 green onions;
• 4-5 sprigs of dill;
• mayonnaise to taste.

This salad is prepared as follows:

1. cut the salmon into small pieces;
2. grate the cheese on a coarse grater;
3. cut the tomatoes into slices, the gherkin into cubes, chop the greens;
4. mix all ingredients with mayonnaise.

The main thing is not to add salt!

Eldorado salad will take you 20 minutes

Includes:

• 200 g lightly salted salmon or trout;
• 150 g hard cheese;
• one pear;
• one tomato;
• 1 bunch of leafy green lettuce;
• 1-2 tbsp. l. chopped greens;
• lemon juice and olive oil to taste;
• olives (for decoration).

Recipe:

1. finely grate the cheese and mix with chopped herbs;
2. Place the dough in circles on a layer of parchment on the pan and bake in the microwave for 7-8 seconds;
3. cut lettuce, tomato, fish and pear (the first can be torn with your hands, the last must be sprinkled with lemon juice);
4. Divide the salad mixture among salad bowls and season with olive oil and lemon juice;
5. decorate the finished dish with cheese, black olives and black olives baked in the microwave.

Salmon salad with rye croutons

The composition includes the following ingredients:

• 350 g lightly salted salmon fillet;
• 4 things. cucumbers;
• 1 head of iceberg lettuce;
• 1 pack or 100 g of rye crackers;
• salt and pepper, herbs and mayonnaise to taste.

Preparation will take only 15 minutes:

1. cut fresh cucumbers into strips;
2. divide the salad into leaves and cut into pieces;
3. cut fish fillets into cubes;
4. combine all ingredients with crackers in a salad bowl and season to taste;
5. Season the salad with mayonnaise and mix thoroughly.

Salmon and grapefruit salad

For this salad you will need the following products:

• 4 things. 180 g salmon fillet;
• one grapefruit and avocado;
• ¼ red onion;
• 4 cups lettuce mixture;
• 2 tbsp. l. olive oil;
• 2 tsp. red wine vinegar;
• salt and pepper to taste;
• vegetable oil.

Prepare the salad this way:

1. preheat grill to medium heat;
2. grease the grill grate with vegetable oil;
3. cut the salmon fillet into pieces, sprinkle with salt and pepper, place on the grill and fry until cooked (5-6 min/1 side);
4. let the fillet cool;
5. Peel the grapefruit completely (the juice should drain into a bowl, into which you then place the grapefruit slices);
6. place lettuce, avocado and onion in a bowl with grapefruit, pour olive oil and vinegar over them, sprinkle with salt and pepper and toss;
7. place salmon pieces in a bowl with mixed ingredients.

Tip: You can simply cook the fish in the oven on a baking sheet.

Smoked fish, fennel and mango salad

The composition of this salad is very attractive:

• 300 g smoked mackerel;
• 1500 g smoked trout;
• 1/3 cup olive oil;
• 3 tbsp. l. wine vinegar;
• one fennel;
• 2 cloves of garlic;
• 1 PC. mango;
• a bunch of dill;
• a pinch of sugar and pomegranate seeds.

Cooking takes only 15 minutes:

1. prepare a dressing in advance from wine vinegar, sugar, finely chopped garlic, olive oil and a bunch of dill;
2. Divide the mackerel into pieces and cut the trout into strips;
3. Place the fish on a platter and add the fennel and mango slices;
4. sprinkle with pomegranate seeds and drizzle with dressing.